@bromabakery: YOUR NEW FAVORITE CHICKEN SALAD. welcome to my latest hyper fixation: this high-protein tarragon chicken salad. it’s light, crunchy, ultra-creamy, and made with mostly greek yogurt instead of all mayo—so it’s just as satisfying but way lighter. like, guys… I cannot stop eating this. For the chicken salad: • 1 rotisserie chicken • 3 celery stalks • 3 green onions • 1/2 bunch tarragon • 1 cup grapes For the dressing: • ¾ cup Greek or Icelandic-style yogurt • ¼ cup mayonnaise • 1 ½ tablespoons apple cider vinegar • 1 teaspoon Dijon mustard • ¾ teaspoon salt • ½ teaspoon garlic powder • ¼ teaspoon black pepper 1. Shred the rotisserie chicken, discarding skin and bones (save bones for stock if you’d like).  2. Finely chop the celery, green onions, and tarragon. Halve the grapes. Add everything to a large mixing bowl.  3. In a separate bowl (or the same bowl if you’re feeling lazy), whisk together the yogurt, mayo, vinegar, Dijon, salt, garlic powder, and pepper. Pour over the salad and mix until well combined—stir more for finer chicken pieces.  4. Store in an airtight container in the fridge for up to a week. Enjoy on its own, over greens, or in a sandwich!

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Thursday 06 March 2025 00:56:34 GMT